Saturday, June 16, 2012

The World’s BEST Banana Nut Cake, SERIOUSLY!!!!

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I made this last weekend when the family was home and it was a huge hit.  I found the recipe on AllRecipes and it had 1000 positive reviews.  I read all the tweaks, and ended up making the recipe pretty much like the original, except I baked it at 300°instead of 275°, and I added pecans to the batter as well.  It took about an hour and twenty minutes to bake in my oven.  This is a heavy, dense cake, reminiscent of banana nut bread, but better! I wish I would have weighed it, I would guestimate 7 lbs.  The consistency reminded me of our much loved Elsah’s Landing Hawaiian Carrot Cake, another winner that I’ve made for my family for the past twenty-five years. You can read the recipe for the Carrot Cake by clicking here.

I did put the cake immediately in the freezer for 45 minutes as the recipe told me to do, but then I frosted it, covered it and left it at room temperature so that it would moisten.  I would refrigerate this after 24 hours, since it has cream cheese in the frosting, but I think it’s best served if you bring the sliced pieces back to room temperature before serving, so that the frosting is creamy.  This cake improves with time, every day it gets more moist.

This is such a great recipe, going into my Tried ‘n True Hall of Fame it’s so good.  I did use buttermilk, some people didn’t, and I used the entire recipe for frosting as we like a lot of icing.

Ingredients

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
I added a cup of chopped pecans to the batter, you can toast pecans if you like for a richer flavor

Frosting

1/2 cup butter, softened
1 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar, sifted
Garnish
1 cup chopped pecans

Directions:

Preheat oven to 275°. – I baked this at 300°
Grease and flour a 9 x 13 pan, I sprayed with Pam
In a small bowl, mix mashed banana with the lemon juice; set aside.  I had 5 bananas, very ripe, that’s the secret, you want your bananas turning black, they have the best flavor.  I used all of mine, I didn’t measure, I just used them.

In a medium bowl, mix flour, baking soda and salt; set aside.  I sift all of these ingredients together.

Using a mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.  This is not long enough, even at 300° it took mine an hour and twenty minutes to bake and I have an accurate oven.

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.

Spread on cooled cake.

Sprinkle chopped pecans over top of the frosting, if desired, or you can mix the chopped nuts in with the cream cheese frosting. 

You’re going to love this cake, it is totally awesome.

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